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Pineapple Souffle

My mom lives a couple of hours north and when we go to visit, we often time it so that my brother and his family are up there too. We always have such a great time together. We spend most of the time in the kitchen. I usually hate a crowded kitchen and prefer being in there by myself doing my thing but I don’t mind it up there. My brother usually is in charge of the meat and my sister-in-law and myself are doing side dishes and desserts.

A while back, during one of our visits, my sister-in-law starts pulling out canned pineapple, bread, sugar, eggs…I asked her what she was making and she told me it was pineapple souffle. I had never heard of it but supposedly it’s a southern thing. Whatever. I’m not really that “southern,” so I miss the boat on a lot of “southern” things.

Anyway, she commenced making this pineapple souffle and once we sat down to eat, I quickly discovered that it was DELICIOUS! I make it regularly now. I love it with pork and it works as either a side dish or a dessert.

Pineapple Souffle

1 stick of butter (because that’s how all good southern dishes begin)

1 cup sugar

6 eggs

1/4 cup milk

6 slices of white bread (possibly a little more, depending on the size/thickness)

1 20oz can pineapple chunks, drained

1/2 T cinnamon

1/4 cup brown sugar, packed

Preheat oven to 350. Lightly spray an 8″x8″ (or similar size) baking/casserole dish. Heat butter in microwave until it’s mostly melted. Cream with sugar in large mixing bowl. Add eggs one at a time, making sure that butter and sugar mixture aren’t warm enough to cook the eggs. Mix in milk. Tear bread into bite size chunks and fold into mixture. Add pineapple and fold it in as well. Add cinnamon and mix thoroughly, making sure all bread is soaked and pineapple is evenly mixed in. mixture should be loose but not soupy. If soupy, add another piece of chunked bread. Pour into baking dish.